Boudin du pays (blood pudding)
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Boudin du pays (blood pudding)
  Pudding    Acadian  
Last updated 6/12/2012 12:52:32 AM. Recipe ID 14259. Report a problem with this recipe.
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      Title: Boudin du pays (blood pudding)
 Categories: French can, Acadian, Meats
      Yield: 1 servings
 
      2 c  Pork blood
           -Salt
      2 lb Pork, fresh
      1    Pig's lung
    1/2    Pig's heart
      2    Pig necks
           -Salt
      5    Onions; chopped
           -Salt & pepper
           Cloves
           Summer Savory
           Coriander seeds; crashed
           -to taste
      2 tb Flour
 
  "Blood pudding is one of the great delicacies of Acadian cuisine. It
  used to be that every Acadian family made its own. Since the annual
  slaughter came during Advent, the boudin was usually saved for the
  Christmas holidays." Also part of Cajun cuisine,
  
  Sauce a boudin When slaughtering a pig, collect the fresh blood,
  immediately add salt and stir to prevent coagulation. Cut the fresh
  pork, the lung, heart and neck into large pieces. Place the meat into
  a large pot and add just water to cover the meat. Add the salt and 3
  chopped onions. Simmer on medium heat for 3 hours. Remove the meat
  from the cooking liquid and let it cool. Cut the meat into very small
  pieces or grind it with a meat grinder. Add the meat to the cooking
  liquid with the 2 remaining onions, pepper and spices. Bring the
  liquid to a boil and slowly add the blood by pouring it through a
  sieve. Stir constantly. Add the flour, mixed with a small amounts of
  water. (The flour may be browned in the oven before being add to the
  meat, provided that slightly more flour is used.) Simmer the mixture
  on low heat for approximately 1 hour, stirring frequently. This sauce
  may served later by warming in a skillet.
  
  Boudin des Branches (Blood Pudding Sausages) To make blood pudding
  sausages, prepare blood pudding sauce but do not simmer for the last
  half hour. Rather, clean the small intestines of the pig, cut them
  into 20 inch pieces at tie them at one end. Using a funnel or a piece
  of birch bark as was the Acadian tradition, fill the intestinal
  lining with the sauce until the intestine is three quarters full.
  press out the air and tie the other end, leaving some space for
  expansion. Put the branches (sausages) in boiling water and cook for
  45 to 1 hour.
  




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Recipe ID 14259 (Apr 03, 2005)

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